Pork Roast with White Beans, Carrots and BroccoliCourse: DinnerCuisine: AmericanDifficulty: Easy
I am a big fan of pork tenderloin and pork roasts as they are both easy to prepare and you can do any flavor profile. I love that you have the flexibility to just marinate with whatever you have on hand. I make these all the time and sometimes i use Mexican flavors for a taco night or Asian flavors to go with a vegetable stir fry. For this recipe I used garlic, ground fennel, fresh herbs, olive oil and a squeeze of lemon. Simple and easy and so delicious. I also changed it up instead of doing rice, potatoes or cous cous. I made some Rancho Gordo white beans to pair.
2 lb center cut pork boneless roast
2-3 cloves garlic, minced
lemon, zest and juice
1 1/2 teaspoon ground fennel
Sage, Thyme, and Rosemary, loosely torn and chopped
4 Tablespoons olive oil
Salt and fresh ground pepper
- White Beans
1/2 lb Rancho Gordo Alubia Blanca beans
2 cloves garlic, smashed
1/2 onion, quartered
- Preheat the oven to 400. Either on a parchment lined rimmed baking sheet or small roasting pan, drizzle 1 Tablespoon oil.
- In a bowl, mix garlic, ground fennel, fresh herbs, lemon zest, salt and fresh ground pepper with 2 Tablespoons of the oil.
- Remove the pork from the refrigerator and place in the roasting dish, rub the marinade all over the pork. Drizzle with the remaining Tablespoon of oil and season with salt and fresh ground pepper.
- Place in the oven for 40 minutes. If you want the pork to have a crust increase the heat to 450 for 3-5 minutes but watch out to not overcook. The pork is ready when an instant read thermometer poked in the thickest part comes out at 145.
- Remove from oven and using tongs, place pork on a cutting board and cover loosely with foil, allow to rest about for 10 minutes.
- Slice and serve with the white beans and vegetable of choice.
- White Beans
- In a large pot, soak the beans overnight. The next morning add the bay leaf, garlic, onion and add more water so that it is 2 inches above the beans. bring to a boil then cover only ajar and reduce and simmer until tender, about 1 hour. If the beans aren’t tender, continue to check every 20 minutes.
- DON’T THROW OUT THE COOKING LIQUID!!!! SAVE IT AND FREEZE. IT MAKES AMAZING STOCK WHEN YOU ONLY NEED A CUP OR HALF A CUP FOR ANOTHER RECIPE.
- Strain the beans and SAVE THE LIQUID!!!
- The beans at this point should be ready, toss in olive oil and a little salt. I usually squeeze some lemon on them and toss with fresh cut herbs….whatever I have on hand.